2. Steamed sausages, possibly smoked, for cooking
2.1 Definition
Products such as Toulouse sausage can be steamed, possibly smoked, and then marketed. In Savoie, diots and longeoles are products of this type. Morteau sausage, cervelas and Lyon cooked sausage are also products of this type, but with a larger diameter.
The Morteau sausage, for example, is a pure pork sausage embossed in chowder or following chowder (40 to 60 mm gauge), closed at one end by a wooden peg, cold-smoked (in principle), 15 to 18 cm long, 40 to 50 mm in diameter, 350 to 400 g in weight.
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Steamed sausages, possibly smoked, for cooking
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